Aloo Gobi Masala (Potato and Cauliflower Curry)

• 1 large Yellow onion
• 4 cloves Garlic
• 20 g Ginger root
• 3 medium Tomato, ripe
• 700 g Idaho potato
• 650 g Cauliflower
• 2 tsp Ground cumin
• 2 tsp Ground coriander
• 1 tsp Ground turmeric
• 1 tsp Hot paprika
• 20 g Fresh coriander

1. Peel and cut the onion into thin slices. Peel the garlic and finely grate the ginger. Cut the tomatoes into small dice.
2. Peel the potatoes and cut into 2 cm chunks. Cut the cauliflower into small florets, keeping them fairly even so they cook at the same rate.
3. Heat a large frying pan over medium heat and add the onion with a splash of water to help it soften without sticking. Cook for 6 to 8 minutes, stirring often, until softened and lightly golden. Add the garlic and ginger and cook for 1 minute until fragrant.
4. Stir in the ground cumin, ground coriander, ground turmeric and hot paprika. Cook for 30 seconds, stirring constantly, then add the tomatoes. Cook for 6 to 8 minutes until the tomatoes break down into a thick masala.
5. Add the potatoes and cauliflower and stir well to coat in the masala. Add 120 ml water, cover, and simmer gently for 12 to 15 minutes, stirring once or twice, until the potatoes are tender and the cauliflower is cooked through. Remove the lid for the last 2 to 3 minutes so the masala clings to the vegetables.
6. Roughly chop the fresh coriander and stir most of it through the curry. Taste and adjust the heat by stirring in a little more hot paprika if you like. Serve hot, scattered with the remaining coriander.

Made this recipe? Rate it — a comment is optional.